The Great Australian Bake Off

Who doesn't love doughnuts?! Try this lovely twist on this family favourite. 


  • Doughnuts

  • 500g bakers’ plain flour

  • 60g caster sugar

  • 10g salt

  • 250 ml warm milk

  • 4 tsp fast action dried yeast

  • 1 tsp bread improver

  • 4 egg yolks

  • 100g salted butter

  • Zest of 2 lemons (fine)

  • Lemon Curd

  • 2/3 cup lemon juice

  • 90g butter

  • 1¼ cups caster sugar

  • 3 eggs

  • 3 tbs cornflour

  • 3 tbs water

  • Lemon Pastry Cream

  • 600mls milk

  • 200ml thickened cream

  • Zest of 5 lemons

  • 1 vanilla bean, split

  • 8 egg yolks

  • 200g caster sugar

  • 60g plain flour

  • 60g cornflour

  • Cinnamon Sugar

  • 1 cup caster sugar

  • 2 tsp cinnamon

  • Lemon Fondant Icing

  • 1 cup pure icing sugar

  • 2 tbs water

  • 2 tbs reserved lemon curd

  • Extra pistachios to decorate and edible flowers (soft colours)

  • 3 litres sunflower oil for frying


  • Doughnuts:

  • 1.

    Combine all ingredients in bowl of electric mixer fitted with a dough hook.  Mix for approx 5 minutes.  Turn onto floured surface and knead by hand for 5 minutes till smooth and elastic.  Place in a bowl and cover with cling wrap.  Prove for 30 minutes.  Shape into portions weighed out into 100grm into round shapes.  Place on a baking tray and prove for 20 minutes.

  • 2.

    Heat sunflower oil to 170C.  Fry doughnuts for 3 minutes each side in batches.  Roll in cinnamon sugar. 

  • Lemon Curd:

  • 1.

    Combine all ingredients and stir constantly till thickened. Cover and refrigerate till needed.

  • Lemon Pastry Cream:

  • 1.

    Heat milk, cream and vanilla bean in a medium saucepan. Combine remaining ingredients and whisk into milk mixture. Whisk over low heat until thick. Pour into a swiss roll pan to cool quickly, cover with a sheet of baking paper and chill in fridge.

  • Fondant:

  • 1.

    Combine all ingredients and mix well.

  • 2.

    Toast and chop pistachio nuts.

  • To Assemble:

  • 1.

    Place a small slit in side of each doughnut.  Place lemon curd in a piping bag fitted with a small plain nozzle.  Pipe filling into centre of half the doughnuts. Place lemon pastry cream into a piping bag fitted with a small plain nozzle. Pipe pastry cream into centre of half the doughnuts.

  • 2.

    Using a fork, drizzle icing over top of doughnuts.  Top with sprinkled chopped pistachio nuts.

Nutritional information

Nutritional analysis per serving (34 servings)

  • Energy 372kj
  • Fat Total 22g
  • Saturated Fat 6g
  • Protein 4g
  • Carbohydrate 40g
  • Sugar 24g
  • Sodium 140mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This recipe has not been edited or tested by the Bake Off Food Department.

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